The further development of the TPRL methodology as a tool for the commercialization of innovations is proposed. Descriptions of readiness metrics for lean R&D are presented. The expediency of subsequent decomposition of the readiness level criteria into the subject level and project levels for various technological / subject areas / complex systems is shown. Description of the initial scientific readiness levels SciRL are proposed for use in research dedicated to generating knowledge.

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named after V. V. Dokuchaev p/o "Dokuchaevske-2", Kharkiv dist., Kharkiv reg., Ukraine, 62483 This study aimed to determine the effect of storage temperature on the preservation and culinary properties of different varieties of potatoes. It was established that at a storage temperature of 2…4 °С the yield of marketable products for early ripening varieties is 88.22±1.53 % on average, for medium ripening ones is 96.87±1.09 %. Natural weight loss by tubers of all varieties during the storage period averaged 4.2 %, of which 72.9 % accounted for moisture evaporation, 27.1 % due to weight loss. Storage temperatures 0…2 °С lead to an increase in the natural weight loss to 5.53±0.2 % in early ripening varieties, to 5.21±0.53 % in medium ripening ones. The yield of marketable products for early varieties is, respectively, 87.46±1.37 and 89.92±1.09 %. In terms of dry matter, starch, and vitamin C, raw protein, the early group of varieties outperform the medium ripening one. The difference in dry matter content between the varieties reached 8.2 %, starch-7.0 %, sugar-0.05 %, vitamin C-5.6 mg/100 g, raw protein-1.4 %. When stored, the loss of dry matter was in the range of 2.8-5.2 %, starch-7.1 % of its initial content, while sugars increased to 12.6 %. The losses of vitamin C by the ripening groups were in the range of 14.8-34.5 %. It was established that the varieties Savannah and Tornado are distinguished by the set of indicators for the content of basic nutrients after harvesting and after storage. The total quality ratio at the end of storage is 0.88 and 0.86, respectively. According to the set of indicators that characterize the culinary properties of potato, the varieties Banba and Christina should rank first both at laying and at the end of storage; among the medium ripening varietiesthe variety Setanta. The overall estimate of potato tuber quality largely depends on the organoleptic characteristics (mealiness, taste, and tuber cooking property). The correlation coefficient is 0.918, 0.845, and 0.733, respectively. The mealiness of potato tubers has a strong direct link to taste (r=0.894) and an inverse strong link to sugar content (r=−0.725). The mealiness of tubers depends on the content of sugars and starch (r=-0.679 and r=0.571). The potato tuber crumb resistance to darkening depends on the content of vitamin C (r=0.872

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The aim of the research was to analyze an influence of variety peculiarities, different ripeness groups of potato of Dutch selection on storage quality. It has been established, that the output of commodity products in early varieties is in average 88.22±1.53 %, in middle-ripening ones – 96.87±1.09. Among the group of early-ripening varieties, there must be separated Kristina with the output of commodity products at the end of storage as 90.15 %. The lowest output of commodity products is in the variety of Tornado – 87.09. The variation coefficient of the commodity products output is 1.9 %, that is the commodity products output varies little. In the group of middle-ripening variety, higher storage quality was observed in varieties Elekta and Setanta. The commodity products output was 92.97 and 92.2 9 % respectively. Natural mass losses for the period of storage in tubers of all varieties were in average 4.2 %, among them 72.9 % at the expanse of moisture evaporation, and 27.1 % – at the expanse of breathing. In the group of early varieties, mass losses varied from 4.1 % in the variety Kristina to 5.1 % in the variety Banda. Variation coefficient 7.4 % testifies to the small fluctuation of mass losses in the studied potato varieties. In the group of middle-ripening potato varieties, mass losses varied with the middle force, variation coefficient 19.5 %. The lower mass loss was observed in the potato variety Elekta as 3.28 %. Total losses for 6.5 months of storage were 11.78±1.53 in potatoes of the early varieties and 7.91±1.09 in the middle-ripening potato varieties. Losses were distributed in such a way: in the early varieties 39.6 % are natural losses, 34.4 – technical spoilage and 26 % – absolute spoilage. In the group of middle-ripening potato varieties there was observed the ratio of typical and total losses: natural losses were 47.3 %, technical spoilage 32.0 %, absolute spoilage 20.7 %